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https://nordicfoodliving.com/nordic-vegetarian-spinach-buns/
Spinaches buns for the freezer
In the recipe, further down this page, gives you about 10-12 buns depending on how big you make them.
If you are going to use the buns for your daily lunch, I will recommend you freeze them. That way, you can easily defrost the buns, as you need them. Heat them in the oven or on your toaster and you have the most delicious buns ready for breakfast or lunch.
Servings: 12 buns
Ingredients
- 25 g fresh yeast (or equivalent dry yeast)
- 4 dl lukewarm water
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1 dl pumpkin seeds
- 4 dl rolled oats
- 200 g minced spinach (preferably from frost)
- 300 g all-purpose flour
- 150 g whole grain flour
- 1 egg (for egg wash)
Instructions
- Dissolve fresh yeast and sugar in lukewarm water. If using dry yeast, add this with the flour.
- Add the rest of the ingredients and knead everything into a smooth and sticky dough. Keep kneading for 5-10 minutes. The dough is sticky it is just fine.
- Cover the bowl with a dishtowel and let the dough rise somewhere warm for 1.5 hours.
- Turn on the oven at 250 C (480 F). Allow the oven and oven tray to heat thoroughly while continuing with the next step.
- Use two spoons dipped in water to set 12 buns on a sheet of parchment paper on the kitchen table. Brush the buns with an egg.
- Adjust the oven temperature down to 225 C (440 F). Transfer the parchment paper with the buns onto the hot oven tray and bake the bread for 20 minutes. They are finished when they are golden.
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